Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Curval on October 26, 2003, 08:59:18 AM
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Yesterday I slow cooked a batch of ribs using the KC Rib Doctor rub.
They weren't smoked..yet. I had to go digging to find the book Toad sent me and despite having easy instructions on how to fashion a smoker out of my BBQ I was missing the key ingrediant...wood. BUT, I spoke to a guy who has a kitchen supply store (stopped him on the street on Friday) and he sells about 5 or 6 varieties for smoking purposes. I just didn't have time to go there on Friday, but will do so this coming week.
Anyway I guess they cooked for about 5-6 hours. I put the ribs on the BBQ grill on one side which I can turn off the gas and put a small pan of water on the side exposed to the flame (on the lowest setting) on the other.
About 40 minutes before serving them I mopped the ribs with the Jack Straw BBQ sause Toad sent me.
Oh my goodness.
The whole family was in BBQ nirvana last night.
The ribs were so tender it was incredible...and the crust, or bark, is pretty much indescribable..that is how good it was.
Next weekend I will be a smoking maniac. I just can't do it during the week as they will need a good 8 hours of smoking time, but I'll grab the wood chips this week and get myself prepared for next Saturday.
I'm hooked on KC BBQ.
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Not to hijackyour hunger inducing thread, bastage :) Does anyone have "The Big Green Egg"? If so how do you like it?
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Mmm... smoked ribs are the best! I'm actually on my way home (oh the wonders of still living close by to the big guy who has money to make real food!) for dinner, and I've been told we're havin' ribs.
Yummyness. My dad has only ever turned out one bad batch of ribs that I can remember, and the only reason we thought they were bad was because they weren't as good as normal. He makes his own BBQ sauce, and more-often than not will smoke them good for hours and hours... its like biting into heaven!
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I'm thinking you mean the "Jack's Stack" sauce, right? That's a fine one; did you use the "regular" or the "spicy"?
The family ate at Jack's today. :)
Glad you're enjoying it. The smoke will make it even better.
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Originally posted by Toad
I'm thinking you mean the "Jack's Stack" sauce, right? That's a fine one; did you use the "regular" or the "spicy"?
You are correct..sorry didn't pay too much attention to the label.
I used the regular as the kids were eating the ribs too.
Picking up the wood chips today for smoking.
That book is amazing...lots of great recipes and hints. It even includes receipies for rubs etc...no need to import any more. ;)
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Yeah, BBQ is not just a job, it's an adventure!
You'll be experimenting for years to come and while some will be better than others, it's almost always good stuff.
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WTG Curv!!!
Often, it is the most simple things in life which bring the most pleasure:)
Keep us posted....btw, have you tried the Gates Sauces yet?
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Don't forget to soak the wood chips overnight in water, Curval.
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Originally posted by Airhead
Don't forget to soak the wood chips overnight in water, Curval.
DOH...glad you mentioned that! I just looked at the bag and it clearly says to do so...just in case you were pulling my leg. ;)
I picked up some Hickory and Applewood chips today...any suggestions on which to try first? Should I attempt a combo?
Yea, Rude I tried the spicy one. Very nice, but too hot for the kids.
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Hickory is widely used and might even be considered the "standard" smoking wood. It imparts a relative strong flavor with a hint of "bite" to it.
Apple is a "soft" smoke, imparting a slightly sweet, mild flavor.
I think you'll find you like them both. Sort of like what wine you're in the mood for at the moment.
BTW, you may not need to soak overnight. Some do, some don't. Generally, a minimum of a few hours is required. You can always refer to the book. ;)
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Alberton's had a sale on ribs, $20 racks priced for quick sale, I bought 3, at $6 a piece.
I am doing a tailgate party internet recipe, which said to marinate them over night in Coca Cola, Garlic powder, and BBQ sauce. Did that.
Now, going to starting the smoker, they claim they are ready to go, but 4 hours is better, 12 hours ideal wrapped in foil in the coke bath.
Im doing 4 hours, then baste them with BBQ sauce, then put them to the flames. :)
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One alternative to soaking the wood "chips" is to partially cover them in aluminum foil. Put the foil side down on the fire and they won't burn up too fast. Me... I soak 'em for a couple of hours and use the aluminum foil thingy.
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Yea, don't touch the ribs with the BBQ sauce until you have a good crust on the ribs. That was a big mistake I used to make before I read the book Rude & Toad sent me.
Sounds like you know what you are doing...I'm still a smoking newbie...but I have managed to get some good results.
Check out the smoke effect on these ribs...they were baby backs, so they didn't need 4 hours...just about 2.5 - 3 hours of smoking before the sause was applied.
(http://img.villagephotos.com/p/2003-11/465565/Picture172.jpg)
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Curval, you are a dirty bastard!
Now I'm STARVING :)
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BTW it's RAINING, lol, Im going to fight the elements no matter!
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Originally posted by Creamo
BTW it's RAINING, lol, Im going to fight the elements no matter!
lol...ain't that always the way.
In my case it actually works to my advantage when it is raining and a bit colder than usual. I have rigged up a "smoker" out of my BBQ and it tends to cook a bit hot for smoking. The rain and lower temperature outside is actually better for me.
I've gotta get a smoker...but no-one sells 'em here. I'll get one next trip.
Post pics of your results Creamo.
lol Nuke...sorry man.
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Its going slow but sure. Of course I covered them in tinfoil post pix.
(http://webpages.charter.net/ck2112/rib.jpg)
(http://webpages.charter.net/ck2112/rib2.jpg)
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THAT is a cool set up man...looks almost industrial. ;)
Could you explain it to me though? Is the smaller unit the burner and the bigger grill not actually producing heat?
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You bastards...
Whats this Toad/Rude book?
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Well, the heat scored drum on the left you see is the smoker part of the grill. The smoke stack regulates heat. Basically you can indirectly cook. Maybe Toad calls it "smoking". Dunno for sure what Kansas City experts that know call it, I just try to regulate the temp to 300.
The heat mark on the fire drum is me trying wood, and I put in several pieces. BAd idea, it got HOT. Right now it is charcoal and one piece of wood for smoke/flavor. The guy that won the super duper rib cook off on the food channel used charcoal in this exact grill. Just smoked it for 12 hours, then like you said, basted it and hit the grill coals direct, carmalising the sauce. Hot damn, Im hungry.
BTW, when I was smokin some pork tenderloins and you see the heat marks? Yeah, they were hockey pucks.
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Saur - The book..or "bible" is called "Rib Stars - Backyard Smoking & BBQ Manual".
Creamo - we are doing things slightly differently, but I'm sure the same results in terms of "yummyness".
If it were me and I had your set up (which is far superior to mine btw) I would marinate the ribs as you have done. Coke or Dr. Pepper is great for marinating..although surprisingly I noticed no "beer" in your description. I put about a can of beer and sometimes some scotch...just to give a bit of extra flavour. :)
I have a gas grill...but charcol is better. I would load up the right side with the wood chips (soaked overnight...trust me...I had nothing but ash left after only soaking the chips for a few hours) and charcol mix in the right side.
Then, once I had the right side to the right temp...book says 200-250 degrees...I would coat the marinated ribs with a rub (I love the Rib Doctor stuff Rude & Toad sent, but it is easy to make your own..happy to e-mail you a recipe from the manual if you want) and then stick them in the left side smoker for 3-4 hours.
The rub has a small amount of powdered sugar in it and when the heat hits it the effect is to create a crust, or "bark" that develops on the outside. Because the heat isn't too high on the smoking side it doesn't caramalise per se. It is great tasting and helps to seal in the juices.
Then, after the 3-4 hours (those ribs look like they are spare-ribs and may need longer than baby backs) hit 'em with the sauce and transfer them to the right side until, as you say, the caramalising effect kicks in.
Just a suggestion...as I said, I am a total newb at this, but every batch is tasting better than the last.
I wanna see a pic of you final results. :)
Man, I'm hungry now too, but unprepared for what you are doing today.
Guess I'll go make a BLT. :(
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Originally posted by Dingbat
Not to hijackyour hunger inducing thread, bastage :) Does anyone have "The Big Green Egg"? If so how do you like it?
my father in atlanta has one...
i highly recommend it.
dont try to cook on it like a normal grill though... it works very differently.
start off using the recipies thry give you to get a feel for it. then there is a BBS somewhere on the net i saw for big green egg owners and they swap recipies and tips.
when set up right it will cook a 2 inch thick new york strip to perfection in about 5-7 minutes.
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Curval,
I cook ribs with my gas grill the same why you do.
Litttle tips for the gas grill.
I cook the same way you do. Burner on low opposite the meat.
Instead of water I use the leftover merinade in an old bowl.
I take all the wood chips and wrap them in aluminum foil and poke holes in the top of the packet. Makes clean up tons easier. I place this on the flavorizer bars have above the burner.
Must have a rib rack. It keeps the meat on its side no turning required.
I also seal up the grill with strips of aluminum foil. look where the smoke is coming out. Tear a few pieces of foil lay where the cover meets the base keeps the smoke in (especially in the rear)
My input on ribs. Drooling over cremo's setup.
Enjoy
Drftr
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ohh boy wait til skuzzy comes in here and tell how to cook "texas style ribs"
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Now smokin' meats is a hobby of mine as well. Do any of you fellas visit the Kansas City BBQ Forum or the BBQ FAQ?
http://www.rbjb.com/rbjb/rbjbboard/ (http://www.rbjb.com/rbjb/rbjbboard/)
http://www.eaglequest.com/~bbq/index.html (http://www.eaglequest.com/~bbq/index.html)
If you don't already have it, pick up a book by the name of Smoke and Spice. They don't go into much detail about cooking methods or temperature variation but there is some wonderful recipes for rubs, sauces and meats in there. Not to hijack the ribs either, but for my money, I like a nice smoked brisket or pork butt....sandwiches for days....
Crapgame
Blue Knights Diversity Officer
http://we-know-whats-right.blogspot.com (http://we-know-whats-right.blogspot.com)
Home of the Weekly Rant and Recipe
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Never saw your final results Creamo, what happened?
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Not falling off the bone after 4 hours, but ok. I couldn't wait. Next time the smaller ribs (don't know all the diffrences, pork though)and 12 hours in the smoker.